White Chocolate Cherry Pecan Cheesecake

32  Ratings
  • 30 min prep
  • 5 hr 30 min total
  • Makes 16 servings.

White Chocolate Cherry Pecan Cheesecake Recipe

Ingredients

  • 1 cup pecan halves, toasted, divided
  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) margarine or butter, melted
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1-1/2 pkg. (4 oz. each) white baking chocolate (6 oz.), melted
  • 2 tsp. vanilla, divided
  • 4 eggs
  • 1 can (21 oz.) cherry pie filling
  • 1 cup thawed COOL WHIP Whipped Topping

Instructions

  • Preheat  oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.
  • Beat  cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake  1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
  • Mix  pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseSpecial recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next party.

How to Toast NutsSpread pecans in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted, stirring occasionally.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 480 
  • Total fat 31 g
  • Saturated fat 16 g
  • Cholesterol 110 mg
  • Sodium 330 mg
  • Carbohydrate 44 g
  • Dietary fiber 2 g
  • Sugars 36 g
  • Protein 8 g
  • Vitamin A 15 %DV
  • Vitamin C 0 %DV
  • Calcium 15 %DV
  • Iron 4 %DV

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